Lamb Rogan Josh
Serves 4 – 6
Ingredients
- 1,2kg lamb knuckles
- 2 onions, finely sliced
- sunflower oil, to deep fry sliced onion
- 75ml cashew nuts
- 125ml boiling water
- 75ml sunflower oil
- 1 cinnamon sticks
- 1 large bay leaf
- 1 onion, finely chopped
- 30ml crushed ginger
- 15m crushed garlic
- 25ml red Chilli powder
- 15ml ground coriander
- 5ml ground cumin
- 5ml garam masala
- 2,5ml turmeric
- Salt to taste
- 2 tomatoes, blanched
- 50ml fresh cream
- Fresh coriander, chopped
Here’s how:
- Skin and chop tomatoes.
- Fry sliced onion in a non stick frying pan with sunflower oil and brown the onion slices.
- Drain off the excess oil in a sieve and place the onion on absorbent paper towel.
- Soak the cashew nuts in boiling water for ten minutes.
- Process the cashew nuts in a liquidiser with brown onion slices and water until smooth.
- Trim the excess fat of the knuckles if necessary.
- Heat the sunflower oil in a thick bottomed pot.
- Fry cinnamon stick and bay leaf for a few seconds until fragrant.
- Add the chopped onion and fry on a medium heat until golden brown.
- Stir in the crushed ginger and garlic.
- Mix in all the ground spices and stir for a few seconds.
- Add the lamb and coat in the spice paste mixture.
- Add salt and continue stirring the meat to ensure the spices and lamb do not stick to the pot and burn.
- When the mixture does begin to stick, add enough boiling water to cover the knuckles.
- Simmer for 30 – 45 minutes and add more water if necessary.
- When lamb is tender, add chopped tomatoes, and the smooth cashew onion paste and continue to simmer until the sauce thickens.
- Pour in the cream, adjust the seasoning, and garnish with fresh coriander.